Mexican students are transforming acidic agave waste from tequila production into a nutritious high-fiber flour. “We will create a new product to combat obesity and also have a cleaner Mexico,” they say.
Functional elements, repurposing waste ingredients, emphasis on plant-based and eco-friendly processes and packaging – these are the key elements of what today’s food technology students consider important for innovative snacks.
In the first part of this exclusive interview, Beneo Group executive board member, Yves Servotte, explains how European Union health claim rules have informed strategic thinking at one of Europe’s biggest and most vocal ingredient vendors.
Opportunities for food manufacturers and ingredients firms are set
to burgeon in the UK functional food marketplace with new Mintel
research forecasting that the £835 million market will double in
the next five years to £1.7 billion....
Flavours and extracts firm Frutarom has gained the worldwide
marketing rights to a range of natural antioxidants made by
Israel's RAD Natural Technologies, boosting its offering to health
and functional food makers.